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Bite-sized chicken meatballs, bright with lemon and creamy orzo, fill your plate with sunny Greek flavors in less than an hour. My gang can’t get enough—that twist of tangy pasta and tender meatballs made this a regular weeknight winner. The whole thing’s simple to pull together, but with that fresh parsley and crumbled feta, it’s nice enough for a casual dinner party.
I’ll be honest, the first attempt at these meatballs shocked me—there were zero leftovers because everyone devoured them. Now I always double up so lunch the next day is sorted.
Ingredients
- Lemon juice: perks things up Squeeze it in fresh at the last second for max zing
- Orzo pasta: picks up all the tasty broth and lemon Bronze-cut orzo is awesome if you spot it
- Feta cheese: for a creamy, tangy kick Crumble your own for best flavor
- Vegetable or chicken broth: soaks the orzo in flavor I go low-sodium so I can control how salty everything gets
- Red onion: adds a soft sweetness Finely chopped means it mixes in everywhere
- Grated Parmesan cheese: brings always-needed savory notes Grate from a block for punchier taste
- Egg: holds the mix together Grab a large one if you can
- Salt and pepper: finish the orzo and pull everything together
- Lemon zest: really wakes it all up Only shave off the yellow top for fresh citrus flavor
- Ground chicken: gets you light, juicy meatballs Go for the kind without any extra water added
- Olive oil: finishes the orzo with richness Extra virgin is best and a fruity one makes it pop
- Dried oregano: brings classic Greek vibes Look for the fragrant stuff for best results
- Black pepper: adds gentle spice Crack it over everything for full flavor
- Fresh parsley: adds a green burst to finish Flat-leaf has more punch
- Fresh parsley: chopped in for fresh taste and color
- Breadcrumbs: hold the balls together—plain is my go-to but panko is fine
- Salt: helps all the flavors pop Sea salt works nicely
- Garlic: gives the mix its bold kick Fresh minced all the way for max aroma
Simple Step-by-Step
- Dish it Out:
- Scoop some fluffy lemon orzo into bowls then pile on the chicken meatballs Load on extra parsley and lemon wedges for extra snap
- Finish Your Orzo:
- Off the burner, toss drained orzo back in the pot Hit it with olive oil, stir through feta and more parsley, then squeeze in that lemon juice Mix in salt and pepper—watch the cheese get nice and melty
- Make the Orzo:
- Get your broth bubbling in a saucepan while the meatballs bake Pour in the orzo and stir now and then Let it cook till it’s just firm to the bite—usually about 8-10 minutes Test a bite before you drain extra liquid away
- Bake the Meatballs:
- Pop the tray in your oven, cooking for 20-25 minutes until they’re golden up top with a juicy inside (165 degrees minimum) Want a crispier finish? Broil for a couple extra minutes but keep an eye out
- Roll and Arrange Meatballs:
- Grab tablespoon-sized scoops and roll them up nice and gentle Keep sizes similar so they all cook the same Line them up on your baking tray with a bit of space in between
- Mix Your Base:
- Add the ground chicken, parsley, breadcrumbs, onion, garlic, Parmesan, lemon zest, oregano, egg, salt, and pepper into a big bowl Stir till combined but don’t work it too long or you’ll end up with dense balls
- Get Ready:
- Heat your oven to 400 F and prep a baking sheet with parchment so the meatballs don’t stick and you can clean up quick
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The little bursts of melty feta in the orzo are easily my favorite part They soften just enough, adding creamy tang, like how my grandma sprinkled feta and herbs to finish almost everything savory as I was growing up The smell brings me right back to her bright kitchen
How to Store It
Let everything cool before you stash it Put meatballs and orzo in airtight tubs and stick them in the fridge for up to four days To freeze, set meatballs in one layer on a tray, freeze until hard, then dump into a storage bag Reheat in the microwave or on a pan with a splash of broth and your orzo gets silky again
Swaps and Alternatives
No chicken? Ground turkey or pork is great. Orzo swaps for rice or pastina if that’s what’s handy. Missing feta? Ricotta salata or goat cheese does the trick. Lemon zest brings the punch but a dash more juice will sub in just fine.
How to Serve
Spoon everything into bowls and toss on chopped tomatoes or olives for a garden boost. A simple Greek salad goes really well next to it. Got extra? Jam it all inside some pita or sandwich bread for lunch.
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Delightful Greek Vibes Right Here
These chicken meatballs and creamy orzo get their inspiration from the lovely foods you find at a breezy Greek seaside café. Ground meat, eggs, lemon, and lots of herbs—just like you’d find in many Greek kitchens. Even if you’re miles from the Mediterranean, each bite brings sunny flavors home.
Common Recipe Questions
- → What helps make chicken meatballs tender?
Adding a splash of egg and some breadcrumbs keeps things juicy. Stirring in grated onion and cheese means the meatballs won’t dry out and stay tasty. Try not to mix too much or they'll get tough.
- → Can I try a different cheese if I don't have feta?
No worries! Swap feta for creamy goat cheese or ricotta if you like, though feta gives that extra tang that pops with the herbs and citrus.
- → Any swaps for gluten-free breadcrumbs and orzo?
Absolutely! Use gluten-free crumbs or blitzed oats, and pick up gluten-free orzo or use rice so everyone can enjoy.
- → What are some good sides to go with this?
Toss together a Greek-style salad, cook up some greens, or roast a tray of veggies for a full Mediterranean feel.
- → How can I store leftovers?
Pop any cooled meatballs and orzo in a container with a lid, keep them in the fridge, and they'll be good for three days. Warm gently so they stay soft.
- → Will ground turkey work for this instead?
You sure can! Ground turkey swaps in great and the dish still tastes light and flavorful.